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Lemon Chicken & Rice Soup

 Lemon Chicken & Rice Soup
When buying your chicken for this soup, take it to the butcher counter and ask the butcher to cube it for you. It'll save you time in chopping! —Kristin Cherry, Bothell, Washington
12 ServingsPrep: 35 min. Cook: 4-1/4 hours

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 5 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 8 cups coarsely chopped Swiss chard, kale or spinach
  • 2 large carrots, finely chopped
  • 1 small onion, chopped
  • 1 medium lemon, halved and thinly sliced
  • 1/4 cup lemon juice
  • 4 teaspoons grated lemon peel
  • 1/2 teaspoon pepper
  • 4 cups cooked brown rice

Directions

  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add
  • half of the chicken; cook and stir until browned. Transfer to a
  • 6-qt. slow cooker. Repeat with remaining oil and chicken.
  • Stir broth, vegetables, lemon slices, lemon juice, peel and pepper
  • into chicken. Cook, covered, on low 4-5 hours or until chicken is
  • tender. Stir in rice; heat through. Yield: 12 servings (4 quarts).
Nutritional Facts: 1-1/3 cups equals 203 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 612 mg sodium, 20 g carbohydrate, 2 g fiber,

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Lemon Chicken & Rice Soup (continued)

Nutritional Facts: 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.